Effect of an Antimicrobial Packaging on Postharvest Quality of Sweet Cherry

Abstract:

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Sweet cherry shows a limited storage time mainly due to incidence of decay and a fast loss of sensory quality of the fruit. Sweet cherries may be damaged seriously by fungal pathogens for a long storage period. For the control of postharvest diseases, the use of chemicals as fungicides has been applied to sweet cherries. In this paper, a kind of antimicrobial packaging, based on our patent , which can release SO2 fungicide has been used as postharvest treatment to protect the sweet cherry quality. Cherries quality during storage was determined, and results suggest that SO2 fungicide packaging showed benefits in terms of lower weight loss, lower Superscript textdecay rate and maintenance of fruit firmness compared with the control one.

Abstract: Effects of different dose of 1-methylcyclopropene (1-MCP) treated of fresh kiwifruit on quality were investigated and the physiochemical attributes were subsequently evaluated during 90 days storage at 0 °C. Results showed that 1-MCP treatment had a high effect on inhibiting the respiratory rate, retarding firmness descending and total soluble solid decrease and maintaining titratable acid content during the end of the storage compared with the non-treated control. Moreover, 0.5 μL.L-1 1-MCP showed the best effect on maintaining the quality and extending storage life.

Abstract: The effects of 1-MCP treatment on postharvest physiology and quality of kiwifruits with four different maturities were studied. Different maturities of kiwifruits were treated with1-MCP (0.5μL L-1) at 20°C for 24 hours, then stored at 0±0.5°C. Results showed that the fruit whose firmness of 11.5 kg cm-2 kept a slower respiratory rate, higher firmness, and more stable total soluble solid and titratable acid content during the end of the storage compared with other different maturity.

Abstract: The quality of kiwifruit with three different packaging films were studied on the storage days. These kiwifruits were stored at 0±0.5°Cfor 120 days. Results showed that the kiwifruits with PVC films can keep a relative good quality during the storage life.